Roasted

I know what you are thinking, that is a pretty big name for a pork tenderloin recipe. But this recipe really did result in the best pork tenderloin I have ever had in my life! (And I have eaten pork tenderloins, prepared in many different ways in my lifetime.) The flavors from the marinade are incredible and they seem to seep their way into the meat, it was super moist since you cook the tenderloins right in the sauce, and it was cooked absolutely perfect. My husband and I could not get enough. We each ate over a half pound of pork and chowed down on the cold leftovers for lunch the next day. The flavors are sweet, tangy, and garlicky. Awesome, awesome, and more awesome. If you are looking to mix things up in the kitchen I highly recommend you give this recipe a try. Your mind will be blown and your palette and belly happy.

INGREDIENTS
1 package of pork tenderloins (2–2.5 lbs), there should be two small tenderloins in the package
6 garlic cloves, sliced in half lengthwise
1/4 c soy sauce
2 tbsp Dijon mustard
4 tbsp honey
2 tbsp orange juice
1 tbsp fresh rosemary, chopped
1 tsp pepper
3 tbsp olive oil

STEPS

Preheat your oven to 350º.
Spray an 11” x 17” baking dish with cooking spray.
Use a sharp knife to poke 6 holes along the topside of each of the tenderloins going about an inch deep.
Push a sliver of garlic into each hole and place the tenderloins in the baking dish.
In a small bowl whisk together the soy sauce, mustard, honey, juice, rosemary, pepper, and olive oil.
Pour the marinade over the tenderloins.
Bake uncovered for 45 minutes basting every 7–10 minutes. This gives the tenderloins a delicious glaze over the top.
Transfer the tenderloins to a large cutting board and allow them to rest for 10 minutes before slicing.
Thinly slice the tenderloins and transfer to a serving dish or plates.
Drizzle the marinade from the pan over the sliced pork medallions and enjoy!

Recipe adapted from Lick the Bowl Good.

Beets are such a wonderful winter veggie but do you know what to do with them? I love mine roasted in salads. Beets are low in calories, are a good source of fiber, and contain a variety of vitamins and nutrients that can help prevent heart disease and certain types of cancer. I just love the vibrant color of beets. They are a beautiful addition to any dish and bring a unique flavor unlike any other veggie. Here are some step-by-step instructions on how to roast your very own beets.

Note: Roasting beets whole works great for beets the size of a tangerine or smaller but if you have large beets I recommend cutting them into quarters after peeling them. They will cook much faster that way.

INGREDIENTS
raw beets
olive oil
salt and pepper

STEPS

Preheat the oven to 400º.
Cut the stalks and the roots from the top and bottom of the beets.
Using a vegetable brush scrub the beets making sure to get off all the soil.
Peel the skin off the raw beets using a vegetable peeler.
Place the peeled beets in a bowl and drizzle with olive oil and season with salt and pepper. Toss to coat
Line a small baking dish with foil and place the beets in it.
Using a second sheet of foil “tent” the beets.
Place the baking dish in the oven and roast the beets for 35–45 minutes or until they are fork tender.
Beets can be eaten right away or you can place them in an airtight container once they cool and kept in the refrigerator. I slice mine right before serving so they don’t dry out.